Aubrie and Ava love these wonderfully light and fluffy pancakes. Usually the night before we talk about what they’d like for breakfast and in having these conversations lets me prepare ahead of time.
One of the great things about this recipe is that you can make the full batch and store the extra batter in the fridge and make them when you want them or cook extra pancakes and just eat them as snacks or another meal later.
The benefits of soaked vs. traditional is really for two main reasons….reducing the phytic acid that makes it more nutritious and easier to digest, two important reasons.
I use a blender for this, but if you don’t happen to have one, mix up in a bowl and cover overnight.
I’m sure you’ll enjoy these as much as we do. Enjoy!

Aubrie and Ava love these wonderfully light and fluffy pancakes. Usually the night before we talk about what they’d like for breakfast and in having these conversations lets me prepare ahead of time.
One of the great things about this recipe is that you can make the full batch and store the extra batter in the fridge and make them when you want them or cook extra pancakes and just eat them as snacks or another meal later.
The benefits of soaked vs. traditional is really for two main reasons….reducing the phytic acid that makes it more nutritious and easier to digest, two important reasons.
I use a blender for this, but if you don’t happen to have one, mix up in a bowl and cover overnight.
I’m sure you’ll enjoy these as much as we do. Enjoy!

You can add your favorite fruit or seasonings at this point and mix in by hand. We like blueberries when in season or you could add bananas or pumpkin and cinnamon or just plain and really it’s about making what you like.

Add coconut oil to a hot cast iron skillet and pour in batter to make the size pancakes you like.

Add butter and syrup and enjoy!

Recipe Notes

This recipe makes quite a bit and keeps well in a glass jar in the refrigerator so it's ready when you decide pancakes sound great for breakfast, lunch or dinner.

Heat the butter in a large nonstick skillet or saute pan over medium heat. When the butter begins to foam, add the asparagus and cook until just tender ("crisp-tender" in kitchen parlance). Season with salt and pepper.

Crack the eggs into a large bowl and whisk with the milk. Season with a few pinches of salt and pepper and add to the pan with the asparagus. Turn the heat down to low and use a wooden spoon to constantly stir and scrape the eggs until they begin to form soft curds. A minute before they're done, stir in the goat cheese.

Remove from the heat when the eggs are still creamy and soft (remember, scrambled eggs are like meat-- they continue to cook even after you cut the heat) and fold in the smoked salmon.

Wash the avocado well. Split in half. Remove the stone from an avocado. Scoop out a little more avocado to increase the size of the stone’s crater. Crack an egg into the crater of each half. Sprinkle with some cayenne pepper, salt, and some cheese if you like and bake it in the oven at 180 degrees until egg is cooked to the level you prefer it.

Fiber: Sexy isn't it? We all need it, but most don't get the recommended 35g per day that our body needs to run optimally.
Here’s a great way to start your day that has approx. 25g of fiber and about that much protein too.
It fills you up, it helps make your elimination cycle regular and it actually tastes good.
In my opinion, these are all bonuses.
Here’s the slightly adapted version, as originally shared by Yuri Elkaim.

Fiber: Sexy isn't it? We all need it, but most don't get the recommended 35g per day that our body needs to run optimally.
Here’s a great way to start your day that has approx. 25g of fiber and about that much protein too.
It fills you up, it helps make your elimination cycle regular and it actually tastes good.
In my opinion, these are all bonuses.
Here’s the slightly adapted version, as originally shared by Yuri Elkaim.

In a bowl, mix the above together. Pour on the liquid, stir, and let it set for 2-3 minutes to allow the chia seeds to soak up the liquid. I usually use about a cup of Kefir. Great way to start your day! Enjoy!

This provides approx. 25 gm. Fiber, 25 gm. Protein (if using kefir) and lots of Omega 3 benefit as well as inflammation fighters.

Mix the above remaining ingredients into your oat mixture and pour into a 9x13 baking dish, that's bean oiled with coconut oil. Bake at 350 degrees for approx. 45 minutes or until the top is firm and browned. Serve with cold milk.

This keeps well in refrigerator for several days! If it lasts that long.

Recipe Notes

I added the cinnamon and raisins to the original recipe, as that's what I prefer. I share this because if you don't care for raisins, omit them. I've also made this with Dried Cranberries too. You could just make it with no fruit, and top with fresh sliced bananas, blueberries or strawberries. Whatever you prefer.